Place the oil in a pot and heat until very hot. Add the conch meat and sear for 1 to 2 minutes.Add the garlic, onions, carrots, celery and potatoes; saute for 2 minutes or until vegetables are starting to caramelize and lose their raw appearance.

Stir in the tomato paste. Add chicken broth, seafood broth or clam juice; stir to combine. Add tomatoes, thyme, oregano, salt and pepper, and Scotch Bonnet pepper (leave whole); stir to combine and bring to a boil. Simmer until the potatoes and vegetables are tender. Adjust seasoning with salt and pepper to taste. Serve hot with croutons or crackers.

Notes: If you cannot find conch meat you may substitute a sturdy white fish/ and or scallops.